• 250g packet rice stick noodles
• 2 lemons, juiced
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil
• 2 chicken breast fillets, thinly sliced
• 500g green prawns, peeled, deveined
• 3 green onions, thinly sliced diagonally
• 2 small red chillies, deseeded, finely chopped
• 2 eggs, lightly beaten
• 1 cup bean sprouts, tails removed
• 1/4 cup roasted peanuts, finely chopped, optional
• 1/2 cup coriander leaves
• lime wedges, to serve

1. Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.

2. Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to combine.

3. Heat a wok over high heat. Add oil. Swirl to coat. Add
   chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and
   chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add
   noodles. Stir-fry for 2 minutes.

4. Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.

5. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges.

Enjoy!!!